Sweet and Sour Shrimp Spring Rolls
- Ready In:
- 30mins
- Ingredients:
- 12
- Yields:
-
6-8 egg rolls
- Serves:
- 2-3
ingredients
- 3 green onions, chopped
- 1⁄3 cup bean sprouts, coarsely choopped or in tact
- 1 cup cooked shrimp, chopped
- 2 garlic cloves, minced
- 1 teaspoon ginger, crushed
- 1⁄2 teaspoon vinegar
- 1⁄2 tablespoon soy sauce
- liquid from 1 14 oz can crushed pineapple
- 2 tablespoons of bangkok chili sauce
- 0.75 (14 ounce) can crushed pineapple
- 6 -8 egg roll wraps
- oil (for deep frying)
directions
- Saute garlic and ginger until fragrant.
- Add green onions and bean sprouts and saute for 1-2 minutes.
- Add all the liquids and simmer on med-low heat for about 5 minutes.
- Add pineapple and simmer until liquid is reduced. The filling should resemble a paste with very little liquid.
- Add shrimp and heat through so flavours combine.
- Let cool for a few minutes.
- Wrap in egg roll wrappers (instructions are usually on the package).
- Deep fry spring rolls for 1-2 minutes until golden brown.
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